Rainbow Stuffed Peppers

My mother swears by these for parties.  And she is right. They are delicious and no matter how many you make, they all get eaten.  They also look fabulous and can be prepped well ahead of time and put in the oven as your guests arrive.  We also have them for weeknight suppers served with rice or some grilled chicken.  This is also a colourful and fun way to get veggies into your little ones.

ingredients

8 peppers of all colours

1 packet of little plum tomatoes, chopped

1 handful of black olives, stoned and chopped

3 tbsp fresh thyme (removed from the stalks)

Salt and pepper

1 packet of feta

A few glugs of olive oil

 

method

leaving the stalks intact (this helps preserve the shape of the pepper while cooking so it doesn’t collapse, but also looks great) cut the peppers in half and remove the seeds.

Make the internal stuffing mixture by mixing together tomatoes, olives, ½ the thyme, salt and pepper

Crumble the feta into a bowl with the other ½ of the thyme and olive oil

Stuff the tomato mixture into each pepper and then crumble the feta mixture onto each one.

Bake in the oven for 30-40 minutes until soft and browned and delicious.

 

 

 

 

 

 

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